Guy Grossi

Abbacchio alla Romana (Baby Lamb Roman Style)

Ingredients

1 baby lamb about 5 kg before boning
2 onions chopped
1 cup of good quality, extra virgin olive oil
2 ripe tomatoes, chopped
1 litre water
salt and pepper
bottle of Italian white wine
rosemary branch
4 sage leaves, chopped
6 whole garlic cloves
100 grms grated parmesan
200 grms bread crumbs
1/4 bunch continental parsley, chopped 1 chilli chopped

Method

Bone the lamb into small pieces and place into a shallow baking dish.

Scatter with tomatoes, onion, parsley, sage, rosemary, salt and pepper.

Cut the garlic pieces into quarters and add to the tray.

Pour on the olive oil, wine and water.

Sprinkle with cheese and breadcrumbs and picking up each piece of lamb massage the flavours of the herbs, oil and wine into the lamb meat.

Allow for some of the cheese and breadcrumbs to coat the lamb out of the liquid so that during the roasitng it forms a nice crust.

Place in a preheated moderate oven for 35/40 minutes or until the lamb is tender and cooked.

Remove from the oven and place the lamb in a serving dish with deep sides.

Pour juices over the top of the lamb and serve.